Grand Choc
- Level:
-
Difficult
Ganache
Used products: Ganache
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300 g35% cream
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50 gglucose
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30 gsorbitol
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400 gCacao Barry® Or Noir™ dark chocolate Grand Choc
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35 gbutter
Preparation: Ganache
Boil together cream, glucose and sorbitol.
Pour over chocolate and mix well.
Add butter and mix well.
Finishing and assembly:
Pipe.
Roll.
Enrobe with chocolate.
Decorate.
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